Seriously rich chocolate fudge bars, to be enjoyed in small thin slices.
Combine 1/4 cup melted coconut oil or unsalted butter with 1 cup pitted medjool dates and 1/4 cup coconut cream or cream in a high powered blender or food processor. Blend until smooth and creamy. Pour the batter in to a mixing bowl, then fold in 1 cup good quality cocoa, 3/4 cup ground almonds, 2 tsp vanilla extract, a pinch of sea salt and 1 cup roughly chopped dried fruit and nuts of your choice. The mix will be thick and sticky. Spread out evenly in a slice tin lined with baking paper. Pop in the fridge or freezer to set for at least a few hours. Slice in to thin bars, and dust with a little cocoa if you like.
Best stored in the fridge or freezer. Eleanor x